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Detection of milk powder and caseinates in Halloumi cheese

✍ Scribed by L. Pellegrino; S. Cattaneo; F. Masotti; G. Psathas

Book ID
117973129
Publisher
American Dairy Science Association
Year
2010
Tongue
English
Weight
262 KB
Volume
93
Category
Article
ISSN
0022-0302

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Whole cow's milk was ultrafiltered (conc. Factor 5), sodium and calcium caseinate were added to the milk retentate at the rate of 0.5 and 0.75% (w/w) of the milk. Ras cheese was made from milk retentate supplemented with different levels of caseinate salts, as well as unsupplemented retentates, and